ORIGINAL PUMPKIN CHEESECAKE DELUXE

• 3/4 cup chopped pecans (toasted)
• 1 box 1 Box (32 cookies total) ginger snap cookies
• 3 tbsp brown sugar
• 6 tbsp salted butter (melted)
• 3 packages 8 oz. box cream cheese (softened to room temp)
• 1 cup firmly packed brown sugar
• 1 1/2 cup Pumpkin
• 1/2 cup heavy cream
• 1/2 tsp ginger
• 4 each LG eggs (lightly beaten)
• 1/4 cup pure maple syrup
• 3 tsp pure vanilla extract
• 1 tsp cinnamon
• 1/4 tsp ground clove

1. Sorry, I could have sworn I added temp It's 325 for 70-90 min.
2. I unsubscribed to push notifications when a couple of my recipes got trolled by people, not looking for new recipes, but to trash any and everything they see.... My deepest apologies for those actually trying this recipe.
3. Place a 9" springform pan in double thickness of foil, and wrap securely, spray with not stick BAKING spray
4. Combine ingredients for crust and press into bottom of pan.
5. Whip cream cheese and brown sugar in stand mixer until smooth and light.
6. Add pumpkin, heavy cream, maple syrup, vanilla, and spices; mix well
7. Add eggs and beat on low until just combined DO NOT OVER MIX, and pour over crust
8. Place springform pan into larger pan, fill with 1" of hot water (in the larger pan)
9. Bake 90+ minutes until center is just set and top appears dull.
10. Cool on wire rack for 10 min.
11. Run knife @ edge of pan to loosen.
12. Refrigerate 4+ hours or overnight before removing springform pan.

pecans, ginger snap cookies, brown sugar, butter, cream cheese, brown sugar, pumpkin, heavy cream, ginger, eggs, maple syrup, vanilla, cinnamon, ground clove

Taken from cookpad.com/us/recipes/347285-original-pumpkin-cheesecake-deluxe (may not work)